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SECRETS OF 



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COMPILED AND WP.ITTEN BY THE 
SCHOOL OF DOMESTIC 
ARTS AND SCIENCE 



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ISSUED BY 

THE PICKARD STUDIOS 
CHICAGO 



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Copyright, 1911, by W. A. Pickard 



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^IHIE EPmO ®F f IHl 
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The Ideals of the Pickard Studios bring a new 
and higher expression of artistic impulses in the 
decorating of porcelain. 

Skilled decorators from schools of Germany, 
France, England, Russia, Italy, as well as America, 
have been formed into an unique organization. 
They individually enjoy the widest latitude in origi- 
nating new ideas, and each of their productions 
bears the artist's signature. 

The result is beautiful symphonies in color and 
design entirely at variance with the usual effects 
produced in hand-painted china. 

Illustrations of but a few of the latest develop- 
ments of the Pickard Studios are shown in this 
booklet. 



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Secrets of Correct Table Service 



AUTHORITY SCHOOL OF DOMESTIC 
ARTS AND SCIENCE ■ CHICAGO 

THE refinement of a home is revealed in nothing 
more clearly than in the appointments of the table 
and the manner of serving food, whether this be 
done in simple or most elaborate fashion ^ — good taste 
being equally possible to both, NA/hile eating is a neceS' 
sity which human beings share with animals, we sink 
below their level when, in ministering to our physical 
needs, we do not at the same time feed our higher natures. 
We should gratify our eyes by a symmetrical arrange' 
ment of china, silver and linen; our ears by restfully 
quiet handling of the same; our minds by cheerful convert 
sation, which a lack of methodical service precludes; and 
our hearts by looking to the comfort of each person at 
the table, especially of the guest, in whose honor we 
should set forth the best our means afford, without 
ostentation if it be elegant, without self' consciousness 
if it be simple even to meagerness. 

Setting the Table 

if the room contains a hanging light the center of the 
table should be directly under it. A "silence cloth"should 
always be used under a tablecloth to protect the sur^ 
face of the table and to lessen noise. 

The tablecloth should be laid smooth- 
ly and evenly on the table. 
Doilies instead of a cloth may be 
used for breakfast, luncheon, 
supper or the informal family 
dinner. Twenty- five to thirty 
inches is allowed from 
plate to plate. 

No. I — Punch Bowl and Glasses. 




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Hyacinthus 

THE Hyacinthus decoration shows conventionalized white hyacinths 
arranged in panels against a soft gray background. The bottom of 
the design shows the white florets against a dull dark-blue back' 
ground. This composition, though extremely elaborate, best illustrates the 
restful character of a low-toned color harmony. 



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An individual "cover" consists of plates, glasses, silver 
and napkin to be used by one person and is laid within 
this space. 

An ornamental plate, called a " service plate," 
may or may not be used. Upon 
first the plate containing the hors 
d'oeuvre, canapes, cocktail glass 
for fruit, oysters or other fish 
cocktail and in the next 
course the soup plate. To 



the right of this plate or . 

space are laid the knives, 

with sharp edges turned 

to the left, the spoons, 

with the bowls turned up, 

and, sometimes the oyster 

fork. To the left are the forks, the tines turned up, ar^ 

ranged in the order in which they are to be used, the first 

being farthest from the plate. The water-glass stands at 

the point of the knife, the bread and butter plate, if used, 

at the top and slightly to the left of the forks; the napkin 

lies at the left of the silver with the fold at the top, the 

open edges at the right and toward the edge of the table. 

The NA/aitress 

NA/hether the meal be served by the person who has 
prepared it or by a special maid, her hair, collar, apron 
and hands must be neat, trim and clean and her move^ 
ments quiet and deft. When she has no kitchen duties, 
special watchfulness of every person's needs in the dining' 



No. 2 — Cover for Breakfast. Compromise Service, showing 

place of hostess ready for serving cereal, Russian service, and 

Coffee, English service. 

On the tray are three pitchers — the smallest for 

cream: next in size for hot milk; and the large 

pitcher for hot water, provided to heat the cups, 

the water is poured into each cup: after being 

heated it is emptied into the bowl, which is also 

on the tray before the coffee is served. 

No. 3 — Cover for luncheon, for the serving of 

the meat course. Also sho\A/ing the position of 

the coffee cup. which is to be placed after the 

remainder of the course has been served. 




No. 3 




Bordure Antique 



A DESIGN of encrusted gold relieved by a rich band of deep royal 
blue. On this band at regular intervals appear quaint, convention' 
alized bird forms, the beautiful flowing lines reminding one of old 
cloisonne or mosaic. The intense blue against the gorgeous background of 
encrusted gold produces a striking and harmonious contrast. 



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room is expected of her. In either case she is responsible 
for the proper temperature of dishes, which should be 
warmed for hot foods, cooled in the icc'box for salads 
or frozen dishes. 

A folded napkin on the palm of the left hand is pre' 
ferred to a tray for passing dishes, except 
where two or more small articles, as sugar 
bowl and cream pitcher, are passed 
together. 




The waitress stands at 
the left of the person being 
served, whether she is pasS' 
ing a dish from which he is 
to help himself, or setting 
down or removing a plate, unless the article belongs to 
the right of the plate, as a cup, glass or spoon. 

Forms of Service 

There are three recognized methods of serving a 
meal, known as the English, the Russian and the Com^ 
promise Service. Of these three the English is best 
adapted to households where the help employed from 
outside is limited, though it is by no means confined to 
this limitation. 

The Russian is the most formal. The Compromise, 
with points taken from both these, combines informality 
v^ith elegance. 

English Service 

All the food belonging to one course or all that is to 
be served at a simple meal is placed on the table in 
platters and other suitable dishes before the host, hostess 
or some member of the family. The 
number of plates necessary for the ^^ r; 
persons seated may be in a pile, before 



No. 4 — Cover for Dinner. 

No. 5 — Ice Cream Service. This service may also 



No. 4 



be used for other cold desserts 
and similar desserts. 



and for shortcakes 




No. 5 



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Dahlia Rubra 

THE gorgeous dahlias are set in an irregular wide gold border. The 
whole design is pitched to a high color key, admirable for the illum- 
ination of dusky corners in parlor or drawing room. When used 
for table decoration it stands forth against the white linen in dazzling 
brilliancy and beauty. 



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the carver, or taken, one by one, from the side^ table and 
set before him. As each plate receives its portion, the 
waitress carries it either to the person serving another 
article of food, such as vegetables, or sets it directly before 
the person for whom it is intended. 

At the last course of an English 
Service, when finger bowls are used, 
a plate upon v^hich are the bowl 
and doily should be set in 



frontof each person. The 

waitress should have an 

extra plate in her hand to 

set before the hostess as 

soon as she takes up the 

one ready to be passed. 

Each person having rC' 

moved the finger bowl 

and doily from the plate, 

the exchange of empty plate for the filled one is quietly 

and quickly made. 

Russian Service 

As this serving is done from the serving'table or 
pantry, no food appears on the table, with the excep' 
tion of candy, nuts and relishes. 

Each plate may be brought from the pantry with a 
portion of the main dish of the course, and perhaps one 
accessory upon it, all other dishes being passed; or the 
plates are set down empty, and all food 
passed on well' arranged platters from which 
each person serves himself. 

As the waitress removes each 
plate, with the right hand, she sets 



No. 6 — Nut Set. Bowl and individual 
dishes of same design. 
No. 7 — Chocolate Service. Cream or 
hot milk may be served in the pitcher, as 
well as whipped cream in the bowl. 



No. 6 




No. 7 



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Lily Ornatum 



IN a wide gold border are set ornamental white lilies tinged with violet, 
immediately below the gold border is a band of the darkest violet luster 
which supplies a background for a labyrinth of penciled golden lines 
whose harmony is so perfect that it is a source of ever increasing admiration. 



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down the plate for the next course, with the left hand, 
the table never being without plates until it is cleared 
and crumbed before dessert. 



Compronnise Service 

Some articles or whole courses are served u 
table in the English way, while 
others are passed in the Russian 
For example, the soup ma 
brought in individual plates froi 
pantry; the meat carved 
the host, the vegetables 
passed by the waitress; 
the whole salad course 
also passed by her, and 
the dessert served. 



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Sideboards and Side -Tables 

All dishes and silver which are to be used during the 
meal should be set out upon a sideboard or side-table to 
facilitate service. The sideboard or side-table must be 
protected from heated dishes by an asbestos mat placed 
under the scarf or cover. 

In setting the table for English service, crowding the 
dishes must especially be avoided. A small table or piece 
of furniture called a "butler's assistant," standing beside 
the hostess, may hold all dishes not in actual use and will 
add greatly to the attractiveness of the 
meal and ease of serving. 



No. 8 — Afier-Dinner CotFee Service. Th' 
large pitcher and the bowl are provided for ho 
water to heat the cups, as in sketch number two 

No. 9 — Iced-Tea Service, with bowl for ice 
and dish for lemon. The tall glasses and long- 
handled spoons are made especially fcr serving 
this beverage. 




No. 9 






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Orange Tree Decoration 

A DAINTY conventional design in enamels. The orange tree is re- 
garded as a prince among trees and the emblem of genius, love and 
gratitude. As it grows older it grows in beauty and fruitfulness, its 
blossom filling the air with its fragrance. Certainly a fit emblem of mar- 
riage promise and hope. 



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Clearing the Table 

In clearing the table the following general rules 
should be observed. 

1 . Do not set one dish upon another. 

2. Do not remove silver and cutlery from the dishes 
in which they have been used. 

3. Remove platter or principal dish first, then smaller 
serving dishes, then individual dishes. 

4. Before the dessert is brought in, everything not 
pertaining directly to it should be removed and the table 
crumbed. 

It should always be remembered that whatever eX' 
pedites service without offending eye or ear is in good 
taste. Larger dishes, therefore, should be lifted with both 
hands; relish dishes, etc., collected upon a small tray; v^hile 
an individual cover consisting of a large plate, small plate 
and perhaps sauce dish may be deftly removed by placing 
both small plates on the tray, held in the left hand, and 
carrying the large plate in the right. 



Removing Crumbs 

If from a bare table, brush crumbs gently into a plate 
or small tray with a folded napkin or the edge of a 
fringed doily, and wipe all wet spots , , ...fljm - ^ 

carefully. ^='''' 



If from a tablecloth, a silver 
crumb knife may be used instead of 
the napkin. In no case is a brush 
used. 



No. 10 — Porch wagon, for serving afternoon tea 
or porch lunches. 




No. 10 



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Enamel Chrysanthemums 

THIS design is interesting because of its intrinsic beauty and historic 
connection, linking the work of the Pickard Studios (in its decorative 
scheme) with the best art of ancient ceramics. The design — a wide 
band of conventional pink and white chrysanthemums in enamel — is set 
against a background of green leaves and buds, an artistic touch of blue in 
the supporting band completing the harmony. 



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Order of Serving People at Table 

The guest of honor, if a man, should be seated at the 
right of the hostess; if a woman, at the right of the host. 

Different rules are preferred by different people; the 
following are accepted: 

1 . All the women served before the men, beginning 
with the hostess or guest of honor. 

2. The guest of honor or the hostess served first, 
then the next person, irrespective of whether a man 
or woman, continuing thus around the table. 

Serve one course, around the table to the right, the 
next to the left, that no side be always served last. 

The advantage of passing a dish first to the hostess is 
that it enables her to see if it is properly prepared and 
provided with the necessary fork and spoon. 



No II — Butler's Assistant When using a butler's assistant a hostess may, by carefully 

planning her menu, serve her family and guests without the service of a maid, and avoid 

the confusion of rising from the table. 

The set of shelves, enclosed on three sides, may be rolled or lifted into place, at the left 

of the hostess' seat, and facing her, after being arranged in the pantry : or the dishes and 

food may be earned into the dining-room and arranged there on the butler's assistant. 

The accompanying sketch shows the dishes necessary for a four-course luncheon in process 

of serving an imaginary meal. The first course, bouillon. 

was placed on the table before the guests entered the 

d.ning-room. The sketch shows the bouillon cups and 

spoons removed from the table and placed on the upper 

shelf of the butler's assistant, the main course having been taken 

from that shelf and served to the guests. There was room on 

this shelf for the whole of the course except the coffee cups ; 

these were placed on the bottom shelf with the dessert service. 

The coffee service upon the top of the butler's assistant, a 

chafing dish or alcohol lamp for heating water, or keeping 

food or coffee hot. or a coffee percolator may be added with 

advantage to this service. On the third shelf is the service for 

a salad course, with oil, vinegar, paprica, mustard, salt, and 

bowls for ice and for mixing the salad dressing. The cold 

dessert is placed on the lowest shelf. Fruit and cake, tarts, or 

one of a number of the gelatine desserts are used with success 

in this manner. The foods should be covered with napkins 

while on the shelves before being served. 



No. II 



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The Modern Conventional 

^_ I J ERE is great richness combined with intricacy of design. All designs 

^»^ I 1 start from a natural form of some kind. This underlying form has 

been developed according to accepted artistic rules. In this Modern 
Conventional, which is probably founded on the butterfly, we have a gold 
ground with the attractive design worked out in blue, black and orange. 



I£3 



One copy del. to Cat. Div. 
DEC i« '>" 



LIBRARY OF CONGRESS 

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LIBRARY OF CONGRESS 



012 820 878 1 « 



